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CHUCK-WAGON - A Hearty Bean Stew
I got this recipe from A Primer on Bean Cookery by the Cali-
fornia Dry Bean Advisory Board and other organizations.
This savory stew, featuring ham and beans, borrows its
robust seasonings from the chuck wagon cooks of the old
western cattle ranges. The secret is long, slow cooking,
and your electric slow-cooker is ideal for the job. Just
follow the directions that come with your particular model.
If you don't have one, slow-cook the mixture on top of the
stove in a heavy pot with a lid.
500 g any variety of dry bean
1 ham hock or shank
1 large onion chopped
1.5 l water
5 ml salt
200-300 ml
green chili salsa (or tomato sauce, or canned or
stewed tomatoes)
(1) Rinse the beans and remove any foreign matter.
(2) Mix all ingredients in the cooking vessel.
(3)
If Using A Slow-Cooker:
Cover, set temperature at low, and forget for at
least 10 hours. If you have only half a day, cook
the mixture 5 or more hours on high.
If Using A Stove:
Heat all ingredients to boiling with pot
uncovered. Turn down heat, cover, and simmer
gently, adding enough boiling water to keep beans
well covered. Most bean varieties will be done in
2 to 3 hours.
(4) When beans are done, take out ham bone, cut off
the meat, and put it back into the pot. Serve hot
with corn bread or muffins.
Green chili salsa is a Mexican sauce made from green chili
peppers, onions, vinegar, and other ingredients.
Difficulty: Easy Time: 5 minutes preparation, many hours
cooking. Precision: no need to measure.
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."
{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeff
| Last modified: 9 May 2006 | 15 hits in May 2012 |